A Simple Technique for Determining the pH of Whole Cigarette Smoke

A new technique has been developed to determine the pH of whole cigarette smoke. In this technique, whole smoke from ten cigarettes was trapped in 300 mL water containing 1% (w/v) sodium chloride and the pH was determined on the resulting aqueous suspension of cigarette smoke. Two impingers with an extra coarse porosity fritted disc were used to dispense the smoke in the aqueous trapping medium. Cigarettes were smoked on a 20-port Borgwaldt RM 20/CS smoking machine using modified FTC (Federal Trade Commission) conditions. The puff volume was adjusted to take a 35 mL puff as measured through the cigarette and the collection traps. This new technique accounts for the contributions to smoke pH from both the vapor phase and the particulate phase of smoke. The repeatability of this new technique was determined on eighteen replicates of a commercially available non-menthol, filter cigarette. Each measurement was done on a different day to check for a possible drift in pH with time. The mean pH value for the chosen sample was found to be 4.97 with a standard deviation of 0.07 pH units. The smoke pH values for over 150 commercially available cigarette brands with a variety of “tar” levels were determined. The smoke pH values had a range from 4.6 to 5.5, with an average of 4.79 and a maximum standard deviation of 0.10 pH units. An experimental flue cured cigarette had a smoke pH of around 5.0, while an experimental Burley cigarette had a smoke pH of 5.4. No correlation between smoke pH and “tar” or total particulate matter (TPM) and between pH and nicotine levels was found. The purpose of the present study was to develop a practical, relatively simple laboratory method to measure the pH of a water solution of whole smoke, and was not intended to reflect, or have direct relevance for any biochemical or biological phenomena such as inhalability of smoke, flavor perception, nicotine ab-sorption, etc.